I found this recipe while in search for a moist White/ Vanilla Cake. I tried it and it is awesome….Moist and tasty


2 3/4 cup cake flour
1 1/4 cups granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 – 1 cup canola oil
6 tablespoons sour cream
4 large egg yolks
2 teaspoons grated orange peel
1/2 cup plus 1 tablespoon whole milk
1 1/2 teaspoons vanilla extract
6 large egg whiltes
pinch salt
2/3 cups granulated sugar


Preheat oven to 350 F, butter 3 8 inch pan. Sift the dry ingredients- Flour 1 1/4 cup of sugar, baking powder and salt in a medium bowl, set aside.
Whisk the oil 4 egg yolks in large bowl until well blended. Whisk in the sour cream, then milk, orange peel and vanilla. Whisk in the dry ingredients in 3 additions. In a small bowl using electric mixer beat egg white with a pinch of salt until soft peak forms, while still beating gradually add remaining of 2/3 cup of sugar, while on high speed until stiff peak forms. Gently fold the egg whites into the batter in 4 additions. (Do not over beat (fold), I’ve done this cake many times and on my second try i forgot about the over beating and it wasnt as fluffy as its suppose to be.)
Divide between pans and bake cakes until the center is just golden, insert a tester or tooth pick until it comes out clean…I wont provide timing because it always varies depending on oven :) I hope you like this recipe as much as i do. You can fill and use extract of choice….:)


maggsg Says... 20 May 2012 , 12:40pm

This sounds yummy going to try it.

bakeastorm Says... 20 May 2012 , 1:12pm

looks good :) tell me do ice it if you do which type of icing and is there any substitute for Canola oil!

cwelling Says... 21 May 2012 , 10:33am

How sturdy is it for decorating with fondant?

bakeastorm Says... 22 May 2012 , 12:07am

Is it possible to bake this cake as it is in the microwave ? Im looking for a fast way to produce a number of cakes but still retain the richness and quality?

verna Says... 23 May 2012 , 6:25am

Please tell me if this cake stacks well

kimkake Says... 23 May 2012 , 9:30am

This is the best scratch white cake recipe I have made! This recipe is fabulous - the crumb texture of the cake is soft and moist - this is a definite keeper! Thank you so much for the recipe!!

kimkake Says... 23 May 2012 , 9:32am

I want to add to above comment, I made this without the orange zest and the flavor was still wonderful - hint of vanilla and soooo good!

jeje88 Says... 30 May 2012 , 2:21pm

thank you for sharing this recipe, i made this cake and it very tasty and soft i also use yougert as substitute for sour cream . thank you ^_^

shawna29xx Says... 8 Jun 2012 , 10:32pm

Can this be carved and stack? Will it hold the weight of fondant? Please some one answer!

ARKOLENKO Says... 14 Jun 2012 , 6:25am

i am looking to make this cake to construct the cowboy hat cake, would this work well with it? Party is this Sat.

thecuppycakery Says... 6 Aug 2012 , 8:12pm

Does this come out white? or yellowish? I need WHITE for wedding cake layer.

tymmy Says... 22 Oct 2012 , 10:42pm

would love to know if it stacks well and is able to handle fondant. anyone try this out yet?

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